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READY IN 2½ hrs

Nona's Ricotta Pie

Read Reviews (3)

"If desired, top with a sprinkling of chopped, candied fruits and nuts. Use any other pastina in place of the ditalini." — shirleyo

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Original recipe makes 1 9x13 pan Change Servings

1 cup ditalini pasta
3 pounds ricotta cheese
2 cups white sugar

6 eggs, beaten
1 1/2 teaspoons vanilla extract

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Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together ricotta, sugar, eggs, vanilla and 1 cup of the cooked pastina; pour mixture into prepared baking dish.
Bake for 2 hours, or until top is firm. Let cool before serving.

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PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

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Delicious! My husband loved it! If I could give it 4.5 stars I would (with the modifications below). The pastini (I used ditalini) suprisingly gave this custardy cake a unique texture, almost like there were tapioca balls in it. There was even a syrupy-like consistency on the bottom, making it extra tasty. Here are a few modifications I made: -Added 1 grated tangerine peel (about 1 tsp.) -Added 2 capfuls of whisky. I'm sure any tasty alcohol would work - perhaps Bailey's or Grand Mariner. As a previous reviewer noted, I reduced the baking time to about 1 hour and 40 minutes. It came out just right. It may be a good idea to check in increments of 10-15 minutes after the hour mark - depending on your oven. Thanks so much for this delightful recipe! Great way to use up ricotta and very easy too!

—Encantasalsa4

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Oct 09, 2003

I THINK I BAKED IT LONGER THAN I SHOULD. IT WAS A LITTLE HARD, BUT VERY TASTY. I WILL TRY AGAIN. THANKS

—pattykake10

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4 Ratings

Sep 24, 2008

gREAT TOPPED WITH A LITTLE WHIP CREAM...KIDS THINK ITS AMCHEESECAKE...

—Toni

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Nutrition

Calories
238 kcal
12%

Carbohydrates
30.9 g
10%

Cholesterol
94 mg
31%

Fat
7.7 g
12%

Fiber
0.2 g
< 1%

Protein
11.5 g
23%

Sodium
144 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Nona's Ricotta Pie

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 238
Calories from Fat: 70

% Daily Value *
Total Fat 7.7g 12 %
Saturated Fat 4.3g 21 %
Cholesterol 94mg 31 %
Sodium 144mg 6 %
Potassium 132mg 4 %
Total Carbohydrates 30.9g 10 %
Dietary Fiber 0.2g < 1 %
Protein 11.5g 23 %
Sugars 22.8g
Vitamin A 7 %
Vitamin C 0 %
Calcium 27 %
Iron 8 %
** Thiamin 2 %
Niacin 20 %
Vitamin B6 3 %
Magnesium 6 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.